Shrimp Scampi: Chicklets in the Kitchen Post

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I seem to be on roll with the pasta recipes but I don’t care. I love pasta. I was thinking about what to do differently this week for our Saturday pasta night and it occurred to me that I could do a shrimp scampi. Was I watching an Olive Garden commercial at the time? Maybe. Anyway, I looked on the internet and for a fancy dish, shrimp scampi is surprisingly easy to make.

Serves 2 – 4.

Hardware

Large frying pan

Cutting board

Knife

Serving Bowl

Pot for Spaghetti

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Ingredients

2 Tblsp butter

1 cup shredded parmesan

1 lb shrimp, rinsed and patted dry

2 Tblsp minced garlic

Salt and Pepper to taste

3 Tblsp Lemon juice and the zest of 1 lemon

1/4 cup Pinot Grigio

In a large pot, cook 12oz spaghetti according to package directions.

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While the water comes to a boil and you cook the spaghetti, melt the butter in the frying pan.

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When it begins to foam up, add the shrimp, garlic, salt and pepper.

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If you’re using raw shrimp, cook about 2 minutes per side. If you’re using already cooked shrimp, just a minute per side to warm it through.

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Remove from pan to serving bowl, then toss in the lemon juice, zest and wine. Bring to a boil and let reduce a little.

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Add the parsley.

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Return the shrimp to the pan.

Drain the cooked pasta, put in serving bowl, add the shrimp scampi and toss to coat.

Enjoy.

 

Notes: I didn’t think the scampi had enough sauce to coat the spaghetti so I added 2 Tblsp each of butter and extra virgin olive oil and tossed again.

I also added shredded parmesan cheese to my bowl. I know the rule is no cheese in seafood dishes but I really like parmesan cheese.

 

Thanks for stopping by Chicklets in the Kitchen. Do you have a favorite pasta supper? Please tell us about it in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Mysteries, and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.com.

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Tomato Soup: Chicklets in the Kitchen

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It’s the end of summer and I have a glut of tomatoes, especially cherry tomatoes. Fortunately, the variety I chose for this year has that cherry tomato sweetness but isn’t too sweet. What to do with a giant bowl full of cherry tomatoes? Why tomato soup, of course! A few random Amish Paste and Early Girls found their way into the soup as well but it’s all good. The batch ended up making 3 pints of soup. Half a pint made it into my lunch but the rest I froze for future meals. Happy cooking and eating.

Hardware

4 Quart Pot

Cutting Board

Knife

1 or ½ pint freezer containers

Immersion Blender

 

Ingredients

Bowl full of cherry tomatoes, washed

¼ cup sliced onion

2 med garlic cloves, sliced

Salt and pepper to taste

 

Slice the onion and garlic. Cut the tomatoes in half.

Add ½ cup of water to the pot.

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Drop in the onion, garlic, and tomatoes, and salt and pepper.

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Bring to a boil. Reduce heat to medium-low and simmer for about an hour.

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Right in the pot, use the immersion blender to blend the mixture until smooth. Serve up bowls full for lunch or supper. Freeze the rest.

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NOTE: I did not strain the blended soup to remove the seeds. I kind of like the seedy chew but if you don’t, go ahead and strain the seeds out.

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Thanks for stopping by Chicklets in the Kitchen. What do you do with your tomato abundance? Please tell us about it in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Mysteries, and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.com.

Chicken Cordon Bleu: Chicklets in the Kitchen

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Finished Cordon Bleu

Once in awhile, I like to get fancy and in February, I did just that. I happened to have ham and swiss cheese on hand and boneless chicken breast in the freezer so I decided to make chicken cordon bleu.

The first time I ever had this dish was when my husband and I were stationed in West Germany in the late 70’s. We went to a local Gast Haus (pub) in the small town where we lived and I spotted it on the menu. I’d heard of it in movies and books. Here was my chance to try it. It arrived on a plate by itself and covered the entire plate. Crispy and golden brown on the outside, the inside was a delight of tender white chicken wrapped around a ham and cheese center that just oozed out onto the plate when I cut into it.

I’m still trying to perfect my dish but here’s the recipe.

Hardware

3 pie plates for the egg, flour, and bread crumb

Large frying pan

Cookie sheet lined with wax paper

Cookie sheet lined with foil and cooling racks

Long sharp knife

Cutting board

Wooden toothpicks

Wax Paper

Mallet or rolling pin to pound out the chicken breast

 

Ingredients

1 chicken breast per person, I used three as I was expecting a guest

Salt and pepper to taste

1 Cup flour (I used gluten free flour) seasoned with salt, pepper and herbs. I used dried thyme.

1 Cup bread Crumbs (I used gluten free crumbs I made myself)

2 eggs slightly whisked

2 slices ham per chicken breast

2 slices Swiss Cheese per chicken Breast

Vegetable Oil for frying

Heat oven to 350 degrees F

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Boneless Whole Chicken Breast

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Butterfly the Chicken

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Butterflied

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Pound Thin

 

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All Butterflied

Butterfly each chicken breast lengthwise. Place between sheets of wax paper and pound uniformly thin. Place on the cookie sheet, lined with wax paper to hold until all breasts are prepared.

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Black Forest Ham and Swiss Cheese

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Line Half the breast with the Ham

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Top with the Swiss Cheese

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Secure all edges with toothpicks

Line one-half of each breast with the ham slices and cheese. Do your best to avoid the ham and cheese hanging outside of the breast. Fold over and secure edges with the toothpicks.

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Preheat Frying Pan

Add oil to the frying pan and heat to medium.

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1st egg wash

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Coat with flour

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2nd egg wash

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Coat with Crumbs

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Brown the bundles

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Holding until ready to fry

Dip the filled chicken bundles in the egg, the flour to coat, then the egg, then the crumbs. Put the breaded chicken in the frying pan. Brown on both sides and move to the foil lined cookie sheet and place on the wire racks.

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Brown on Both Sides

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Ready for the Oven

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Baking

Bake for 30 minutes to 45 minutes. Remove from the oven and let rest for a few minutes. Serve. I had grilled asparagus and mashed potatoes as my sides.

Thanks for stopping by Chicklets in the Kitchen. Have you ever had chicken cordon bleu? Please tell us about it in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Mysteries, and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.com.

AuGratin Potatoes: Chicklets in the Kitchen

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The Tools: Potatoes, Cheese Sauce, Mandolin and Oiled Casserole Dish.

I’ve done scalloped potatoes on this blog before and AuGratin Potatoes are a close relation to them. I won’t go into the making of a white sauce again but all you have to do for AuGratin sauce is add in a cup or two of shredded cheese and your sauce is done. I used left-over sauce that I’d made a few days earlier for macaroni and cheese.

I don’t usually get this fancy but I had friends coming over for dinner and thought this would be a great side dish. The rest of the meal was grilled chicken thighs and grilled asparagus. Yummy!

Hardware

One 2 quart casserole dish oiled or buttered

Mandolin (or sharp knife)

 

Ingredients

3 pounds of white or yellow potatoes. I love Yukon Golds.

Salt and pepper to taste

Cheese sauce, about 3 cups

Milk or half and half to thin out the cheese sauce

 

Heat oven to 350 degrees F

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Potatoes and Mandolin

If you have a mandolin, it makes the job faster and easier but using a knife is just as effective. Slice the potatoes.

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Put the slices into the casserole.

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Warming up the cheese sauce so the casserole doesn’t take so long to come up to temperature.

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Adding milk, salt and pepper to the cheese sauce

Salt and pepper the sauce. It makes seasoning the potatoes a lot easier.

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Saucing the potatoes

Pour the cheese sauce over the potatoes, doing a little stir to make sure the sauce gets to the bottom. Add the milk or half and half and stir again if there isn’t enough sauce to cover.

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Casserole covered and ready to go into a 350 degree oven.

Bake for 45 minutes to an hour. Remove from the oven and let rest for a few minutes for the boiling to subside. Serve

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The finished AuGratin casserole

Feeds 6.

Thanks for stopping by Chicklets in the Kitchen. Please tell us about your favorite potato recipe in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Women’s Fiction and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.com.

 

Swiss Chard and Basil Pesto

Swiss Chard, Basil, Pesto

Swiss Chard and Basil Pesto

Last month I talked about all of the fantastic fresh vegetables you can get at the Farmer’s Market. That’s still the case in July but also in July your home gardens should be producing like crazy. That’s when you want some recipes to use all of that wonderful fresh, organic bounty.

Pesto is just such a recipe. Traditional pesto calls for all basil as the green along with pine nuts, olive oil and parmesan cheese. I have found, however, that all that basil can be a little overpowering. So, the best way to tone it down is to mix it with another green. You can use spinach, arugula, beet greens, anything you have on hand. The best thing about a pesto spaghetti dinner is that it’s nearly no cook. The pesto is a raw sauce, just add hot pasta and you have a lovely meal.

In this case I had an abundance of parsley and just enough basil and chives in my garden, all I had to do was buy some Swiss Chard at the Farmer’s Market to make a delicious meal. I know, I did a Swiss Chard recipe last month. But it’s so good and if you have it growing in your garden, you want to use it, right? So, here’s how you do it.

Ingredients, Swiss Chard, Basil, Pesto, Connie Cockrell

Ingredients for Swiss Chard, Basil Pesto by Connie Cockrell

Ingredients

1/2 pound of Swiss Chard, chopped, leaves and stems

1 small bunch basil,

1 handful chives

1 Cup parsley, picked from stem

1 4oz pkg pine nuts (or walnuts if you prefer)

Salt, Pepper, Red Pepper Flakes to taste

1 1/2 lb Gluten Free Pasta

1/2 Cup olive oil

 

Heat the water for the pasta while you’re chopping the vegetables.

Gluten Free, Pasta

Gluten Free Pasta

Drop the pasta in the boiling water and follow the package directions for al dente pasta. NOTE: I used this Hodgson Mill’s pasta because I really wanted an angel hair type pasta. I was disappointed to see that once I started mixing it into the pesto, the strands broke down into 1/2 – 1/4 inch bits. Not spaghetti at all. It tasted fine, just wasn’t spaghetti. Use your favorite pasta.

Bring a small skillet to medium high heat.

Toasting, Pine Nuts

Toasting Pine Nuts

Drop in the pine nuts to toast. DO NOT walk away. As soon as you can smell the nuts, it’s too late. Watch that pan, toss around to brown evenly. As soon as they brown, take them off the heat to cool.

Swiss Chard

Swiss Chard

Swiss Chard, Chopped

Swiss Chard, Chopped

Trim the stem ends of the Swiss Chard and chop.

 

 

 

 

 

 

Basil, Connie Cockrell

Basil by Connie Cockrell

Strip the basil from the stems, same with the parsley. Have the chives on hand, ready to go into the food processor.

Grated, Parmesan, Cheese, Connie Cockrell

Grated Parmesan Cheese by Connie Cockrell

Using a grating blade in your food processor, grate the Parmesan cheese. I just grated a whole brick of it. You won’t need all of it but it’ll be ready for your next pasta meal. Empty the cheese into a bowl. No need to clean out the food processor.

Pine Nuts, Food Processor, Connie Cockrell

Pine Nuts in Food Processor by Connie Cockrell

In the food processor, change out the grating blade for the regular blade. Add the pine nuts and whirl until nearly pasty.

Process, Swiss Chard, Connie Cockrell

Process Swiss Chard by Connie Cockrell

Add the Swiss Chard a batch at a time. Process until reduced then add more.

Parsley, Connie Cockrell

Parsley by Connie Cockrell

Add the parsley and process.

Scrape down, bowl, food processor, Connie Cockrell

Scrape down the bowl of the food processor by Connie Cockrell

Scrape down the sides a little to get the nuts to mix with the greens.

Add, Basil, Chives, Connie Cockrell

Add Basil and Chives by Connie Cockrell

Add the basil and chives. Whirl some more, drizzling in 1/2 of the olive oil to loosen the sauce.

Add, Parmesan Cheese, Red Pepper Flakes, Connie Cockrell

Add Parmesan Cheese and Red Pepper Flakes by Connie Cockrell

Add the cheese and the red pepper flakes, salt and pepper. Process again adding more olive oil to loosen.

Reserve 1/2 cup of the pasta water. Drain the pasta and do a quick rinse. In a large bowl, drop the pesto onto the spaghetti and toss. Add some of the pasta water, it just helps loosen the sauce. Stir to combine. Top with more basil and some grated Parmesan cheese.

Enjoy!

Thanks for stopping by Chicklets in the Kitchen. Please tell us about your Farmer’s Market or favorite pasta recipe in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Thrillers, Mysteries and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.com.

 

Chicklets in the Kitchen: Pasta Primavera

Pasta, Primavera, Ingredients

Pasta Primavera Ingredients

It’s summer and the Farmer’s Market is overflowing with fresh, beautiful vegetables. We’re fortunate enough in our area that we have local dairies as well, both fresh cow’s milk butter and cheeses and goat’s milk cheeses and delicacies. If you haven’t been to your Farmer’s Market yet this year, you’re missing out. Last Saturday I scored marvelous young Swiss Chard, just picked cherry tomatoes, and fresh goat cheese. I had a plan when I went, you see, to pick up just those luscious things for Saturday night dinner, Pasta Primavera.

Pasta Primavera is great for whatever vegetables you happen to pick up at the market or what’s growing in your garden. You can substitute whatever you have for what I used. Feel free to mix and match.

Ingredients

1/2 pound of Swiss Chard, chopped

1 Pint Cherry Tomatoes, halved

4 – 5 Green Onions, chopped, green and white parts

1 Cup Frozen Peas (or fresh if you have them)

1/4 Cup Basil, chopped

1 Red Pepper, chopped

12 oz Goat Cheese (not feta, the soft stuff)

Salt, Pepper, Garlic Powder and Cayenne Pepper or Red Pepper Flakes to taste

1 lb Gluten Free Pasta (I used spirals, but you can use whatever you have)

1 – 2 Cups Chicken Broth (to make the sauce. Use vegetable stock to keep the whole meal vegetarian)

2 -3 T olive oil

Cooking, Pasta

Cooking Pasta

Heat the water for the pasta while you’re chopping the vegetables.

Drop the pasta in the boiling water and follow the package directions for al dente pasta.

Large Skillet, Olive Oil

Large Skillet with Olive Oil

Bring a large skillet to medium high heat.

Saute, Swiss Chard, Red Pepper, Green Onion

Saute Swiss Chard, Red Pepper, Green Onion

Drop in the chopped red pepper, the green onions, and the Swiss Chard. Saute until soft.

Saute, Cherry Tomatoes, Basil

Saute Cherry Tomatoes and Basil

Drop in the cherry tomatoes and basil. Saute until the tomatoes begin to soften. Use the broth to loosen the mixture.

Goat Cheese

Add the Goat Cheese

Add the goat cheese and stir to combine. Notice that the cheese melts into the broth and the tomatoes make the sauce kind of pink.

Add Peas

Add Peas

Don’t forget the peas!

Stir, Combine, Ingredients

Stir to Combine all Ingredients

Drain the pasta and do a quick rinse. Drop the cooked pasta into the sauce. Don’t worry about extra water getting in there, it just helps loosen the sauce. Stir to combine. Top with more basil and some grated Parmesan cheese.

Enjoy!

Thanks for stopping by Chicklets in the Kitchen. Please tell us about your Farmer’s Market or favorite pasta recipe in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Women’s Fiction and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.com.

Rainy Day Lasagna

February, Rain, Birdbath, Arizona, Connie Cockrell

Rain in the Birdbath by Connie Cockrell

We had a long stretch of cold, rainy days at the end of February and early March here in central Arizona. Very unusual weather for us but the rain was very welcome. What better for a cold rainy day than to substitute my usual spaghetti Saturday night supper with lasagna?

Mozzarella, Parmesan, Ricotta, Sauce, Parsley, GF Lasagna Noodles

Lasagna Misen Plas by Connie Cockrell

Notice the pan of sauce? You can make your own spaghetti sauce, see the September 2014 pasta sauce recipe on this blog at http://chickletsinthekitchen.com/category/pasta-sauce/ or you can cheat a little. This time I used 1/2 jar of left over marinara and 2 full jars of marinara and about a cup of leftover sauce from last week’s spaghetti night. I poured all of that over cut up, browned, hot Italian sausage and added 2 bay leaves, dried basil and oregano and fresh chopped parsley, onion and garlic powder, and cooked that until thick.

Preheat Oven to 350 degrees Fahrenheit by Connie Cockrell

Preheat Oven to 350 degrees Fahrenheit by Connie Cockrell

About an hour and a half before dinner time I began my assembly. Heat oven to 350 degrees F.

Lasagna, Cheese, Connie Cockrell

Lasagna Cheese Mixture by Connie Cockrell

First, the cheese mixture.

Cheese Mixture

3/4 lb shredded mozzarella

8 oz ricotta

8 oz shredded parmesan cheese

1/2 c chopped parsley

Mix it all together in a medium mixing bowl

 

Ready to Assemble the lasagna by Connie Cockrell

Ready to Assemble the lasagna by Connie Cockrell

Then we’re ready to assemble the lasagna. Note here that I’m using gluten-free no-cook lasagna noodles. If you’re making a regular lasagna or using GF noodles that need to be cooked, only cook them for half the time given on the package. That way they’ll finish cooking in the lasagna while it bakes and make the lasagna less sloppy.

 

Sauce the pan by Connie Cockrell

Sauce the pan by Connie Cockrell

Notice I don’t spray the pan. I use a layer of sauce across the bottom of the 9X13 inch baking pan to prevent the noodles from sticking.

 

Gluten-Free, No-Cook Lasagna Noodles by Connie Cockrell

Gluten-Free, No-Cook Lasagna Noodles by Connie Cockrell

Then put in a layer of noodles. I’ll have to admit, using these no-cook noodles makes handling them much easier than half-cooked noodles.

Add a layer of Cheese Mixture by Connie Cockrell

Add a layer of Cheese Mixture by Connie Cockrell

Then add a layer of the cheese mixture. This layer doesn’t have to cover every square inch.

 

Next layer of sauce by Connie Cockrell

Next layer of sauce by Connie Cockrell

Add another layer of sauce, noodles, cheese mixture and keep doing that until you run out of ingredients or space in the pan.

 

Spray your foil by Connie Cockrell

Spray your foil by Connie Cockrell

Spray a sheet of aluminum foil with non-stick spray and cover the lasagna.

 

Covered Lasagna on Cookie Sheet Placed in Oven by Connie Cockrell

Covered Lasagna on Cookie Sheet Placed in Oven by Connie Cockrell

Put the pan on a cookie sheet to catch any boil overs. Bake for 45 minutes to an hour.

 

Uncover pan by Connie Cockrell

Uncover pan by Connie Cockrell

Uncover the pan and cook another 15 minutes.

 

Cook 15 more minutes by Connie Cockrell

Cook 15 more minutes by Connie Cockrell

Remove from the oven and let rest for a few minutes for the boiling to subside. Cut into squares to serve.

 

Finished Lasagna by Connie Cockrell

Finished Lasagna by Connie Cockrell

Feeds 4 with leftovers for later meals.

Thanks for stopping by Chicklets in the Kitchen. Please tell us about your garden or favorite lasagna recipe in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Women’s Fiction and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.wordpress.com.

Christmas Cookies: Mexican Wedding Cakes – Gluten Free

Merry Christmas to everyone. May you have a relaxing day with family and friends.

These cookies are also called Russian Tea Cakes or even snowballs and they’re my daughter’s favorite cookie. It wouldn’t be Christmas in our house without them. I have started just making these. Back when the girl was little I’d go all out. I made sugar cookies, jam thumbprints, these Mexican Wedding cakes, all sorts of things. Now, I’ve gotten lazy and I just call this my signature cookie and make a double batch to give away and enjoy at home.
I’m in the habit of sending out a cookie tin of homemade candy and these cookies to my sister, brothers and daughter as a Christmas gift. So I have to get them made early in December to meet mailing requirements and deadlines. So I took the opportunity to take a few pictures while I was making them. The recipe comes from my Betty Crocker cookbook with adjustments for making them gluten free. My cookbook is so old it’s being held together with duct tape. A sign that it’s provided many a happy meal, I guess. The recipe below is doubled and makes about 5 dozen, one inch cookies.

Russian Teacakes
Also called Mexican Wedding Cakes

2 C softened butter
1 C confectioners’ sugar
2 teaspoons vanilla (Optional: 1 t vanilla, 1 t almond flavoring)
4 1/2 C all purpose flour (Optional for gluten free: 4 1/2 cup all purpose gluten free baking flour. I used Bob’s Red Mill but whatever you use is probably fine.)
1/2 teaspoon salt
1 1/2 cup finely chopped nuts (I generally use walnuts but almonds would be good too.)

Heat oven to 400 degrees F

In a large bowl cream butter, sugar and vanilla.

Creamed butter,sugar, flour,nuts.

Creamed butter and sugar with added flour and nuts.

Work in the flour, salt and nuts until the dough holds together. Note: This is a dry dough, you’ll be tempted to add water. Don’t. It will hold together. It’s supposed to be a little “sandy”.

Creamed butter,sugar, flour,nuts

The Dough ready but still ‘sandy’ looking.

Shape dough into 1-inch balls. Place on an ungreased baking sheet.

Cookie Dough, ready to bake

Dough Ready to bake

Bake 10 – 12 minutes or until set but not brown. Let cool until you can handle them then while warm, roll in confectioners’ sugar. Cool on a wire rack. Roll in sugar again.

Dipping baked cookies in sugar.

Dipping baked cookies in sugar.

Makes about 4 dozen cookies
Thanks for stopping by Chicklets in the Kitchen. Please tell us about your garden or favorite cookie recipe in the comments box below if you feel so inclined.
My name is Connie Cockrell and I write SciFi, Fantasy, Women’s Fiction and a lot of other things and you can find links to all of my books at http://www.ConniesRandomThoughts.wordpress.com.

Firey Angel Hair Pasta

Rosemary by Connie Cockrell

Rosemary by Connie Cockrell

October has been a wild ride for sure. I’m busy with all sorts of volunteer organizations and I’m trying to get ready for the National Novel Writing Month challenge in November. What’s that, you ask? It’s a challenge to all writers, new or not, to write 50,000 words in a month. Yep, that’s novel length. You don’t have to finish a novel but if you don’t you’re well on your way. I outline my story so I’m not spending a lot of time wondering what comes next. That’s what I’m prepping this month. I’ve decided to try and write a cozy mystery. Since my usual genre’s are SciFi and Women’s fiction, this outline has been a struggle. Mysteries require a lot of planning.

The thyme I talked about last month? Still on the drying rack. I need to get it down and the sage cut and hung before we get a frost and it’s spoiled for drying. I want to dry some rosemary, too. Not just for the kitchen but for soap. I like to make my own soap. It’s easy, I know it doesn’t have aircraft cleaner in it and I can make it unscented or add any scent I want. I’m planning on adding rosemary to my next batch so I want to have some dried and ready to go.

Back to October. Yes, even here in Arizona the days are getting cooler and we’re all thinking of heartier fare. And as I’m still running crazy with volunteer work and NaNo is coming, I like to have quick and easy dinners. I know I gave you my spaghetti sauce recipe last week. Here’s another one, but easier. It comes with some prep though. You need to make up chili oil in advance. I make mine and store it in the fridge. It has to be warmed to room temp before using but a bottle of it will last through four or five dinners.

Chili Oil

2 cups Olive Oil         4 teaspoonsful dried crushed Red Pepper Flakes

To make exactly enough to fit in your storage bottle or container, fill the container with chili oil less about 1/2 inch from the top. I use an old olive oil bottle.

Combine the oil and the red pepper flakes in a heavy small saucepan.  Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes. Cool to room temp and using a funnel, pour the oil and flakes into the bottle. Store in refrigerator until ready to use.

 

Fiery Angel Hair Pasta

From Giada De Laurentis

1 pound angel hair pasta   ½ cup Chili Oil   ½ cup chopped fresh Italian Parsley, 1 lemon, Juiced and zested,  Salt, Dried crushed red pepper flakes, ½ tsp grated lemon peel (optional), 2/3 cup freshly grated Parmesan

Cook the pasta by the package directions.  Drain, and reserve 1 cup of the pasta water.  Stir the shaken oil (you want to get some of those red pepper flakes), parsley, lemon juice and zest together in a large serving bowl. Add the pasta and toss with enough of the reserved water to moisten. Season the pasta with the extra salt and red pepper flakes to taste.  Sprinkle on the extra zest and cheese.  Serve.  To keep it gluten free, use gluten free pasta.

Thanks for stopping by Chicklets in the Kitchen. Please tell us about your garden or favorite pasta recipe in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Women’s Fiction and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.wordpress.com.

Spinach Roll-Ups

Spinach Roll-ups | Chicklets in the Kitchen Hello again! It has been a while since I have posted, but I have been kind of busy lately.

I have decided to take on a new task these days. Instead of going with the old favorites of my family, or exotic meats, I am instead going to go through old recipe books that I have lying around. Many of them were passed down from my mother, who is still alive, but no longer uses these books (or never used them in the first place!) Continue reading